Roasted Brussels and Butternut Squash

Let’s face it. Sometimes you just want a break from the normal veggies and you want to do something a little different without too much bother. I love this recipe because that is just what this is. Of course you can add things like toasted nuts, pomegranate seeds, dried cranberries or raisins. This is something you can build on. The choice is up to you. In it’s current simple mode, you can still serve this as a great side for the holidays.

Roasted Brussels and Butternut Squash

Slice. Mix. Roast. It's that simple, and that delicious.

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Side Dish, Vegtable dish

Servings 4 servings

Ingredients

  

• 3 Cups Brussels Sliced in quarters
• 1½ Cups Butternut squash medium diced
• 3 Tbsp Maple syrup
• 3 Tbsp Coconut oil Melted
• salt to taste
• Balsamic vinegar Drizzle

Instructions

 

• Preheat oven to 425°
• In a small bowl, whisk together maple and coconut oil.
• Toss together brussels and squash with oil and maple syrup mix till well coated.
• Roast about 20 minutes, or until slightly brown on top and desired softness.
• Remove from oven, add salt to taste and toss with a little balsamic vinegar and serve.

Keyword Brussel sprouts, brussels, butternut squash, Squash